摘要
以淀粉生产副产物豌豆蛋白粉为原料,采用碱性蛋白酶(Alcalase)对豌豆蛋白进行限制性水解。以酶改性豌豆蛋白产物的乳化特性为评价指标,在单因素实验基础上采用响应面分析方法优化酶解改性工艺条件,综合考虑乳化活性指数(EAI)和乳化稳定性(ES)两个响应值,根据响应面优化得到最佳酶解条件,在实验室条件下进行适当调整,在加酶量0.07%、时间40.0min、pH 8.0、温度57.7℃、底物浓度8%的条件下得到水解产物EAI为(29.55±0.45)m2/g,ES为(41.88±0.63)min。在此条件下回归方程预测值为:EAI 29.35 m2/g,ES 41.97 min,实验值与预测值吻合良好,可见该模型能较好预测酶改性产物乳化特性。
The pea proteins, a byproduct of starch processing, were limited hydrolyzed with Alcalase. Emulsion properties were chosen as the evaluation indexes, the enzymatic hydrolysis conditions of pea proteins were optimized by Response Surface Methodology （ RSM ） based on single factor experiments. The optimal enzymatic hydrolysis conditions were： ratio of enzyme and substrate 0.07% （ w/w ）, time 40.0 rain, temperature 57.7 %2, pH 8.0, and substrate concentration 8% （ W/V ）, the emulsification activity index （ EAI ） of modified pea proteins under these conditions was 29.55 m2/g, and the emulsion stability （ ES ） was 41.88 rain, and the predicated EAI and ES under these conditions were 29.35 m2/g and 41.97 min, respectively. The model could be used to predicate the Emulsion properties of products of pea protein modified by Alcalase.
出处
《粮食与油脂》
北大核心
2013年第10期26-29,共4页
Cereals & Oils
基金
国家863计划项目(2013AA102208)
关键词
豌豆蛋白
酶改性
乳化特性
pea proteins
enzymatic modification
functional properties
